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Friday, October 5, 2012

Candy Corn and Cookies

Yesterday started with meeting a friend at the track and running stairs in the dark. (I forgot to take a picture so here’s an oldie of the stairs.)

The rest of the day was spent on my fanny making candy corn hats.

And baking cookies for our family reunion on Saturday. My sisters and I are supposed to each bring a different kind of cookie along with a side dish. I am bringing veggie trays and Magic Bars.

These are the easiest cookies to make in the world. I used this recipe.

Here’s what I do:

I made two batches, so I took two 9x13 Pyrex dishes, put a stick of butter in each one and put them in the oven which was preheating to 350 degrees.

While the butter is melting, I start turning my graham crackers into crumbs using my food processor. Pretty much, one package of graham cracker sheets is one cup. I put one package in the food processor at a time, dump out the contents into a bowl and then do another package until I have the amount of crumbs I need.

By the time I got done with the graham crackers, the butter was melted, so I pulled the pans out of the oven, added the 1 1/2 cups of crumbs needed for each crust, stirred it around and pressed into the pan.

Opened a can of sweetened condensed milk for each pan, poured evenly over the top.

Then you are supposed to layer the other ingredients, but I don’t do that. I measure out all the ingredients into a big bowl, mix it all together and then dump it into the pan and spread it out.

Put the pans in the oven for 30 minutes, let cool completely (I covered mine and put them in the screened in porch for the night since it was like 30 degrees last night!).